The Art of Pasta: From Fresh Grains to Handmade Creations
Join Mary-Howell Martens for a hands-on demonstration of crafting fresh pasta, including ravioli and gnocchi, using locally grown grains. An experienced instructor at New York Kitchen in Canandaigua, Mary-Howell combines her love of food and farming to create delicious, sustainable dishes. She is preparing to enhance her skills with a two-week intensive course in Bologna, Italy, focusing on traditional Italian cooking.
With her portable pasta-making equipment, Mary-Howell will guide you through simple, accessible techniques while engaging in conversations about food, creativity, and local ingredients. Whether you’re a seasoned cook or a curious beginner, this session offers inspiration for your kitchen!
Experience the journey from field to table with Mary-Howell Martens, who farms 2,000 acres of certified organic grains with her family in the Finger Lakes region of New York. Since harvesting their first organic wheat in 1992, Mary-Howell has combined her love for farming and food. Now, as an instructor at New York Kitchen, she educates on the use of local agricultural products.
Klaas and Mary-Howell Martens farm about 2000 acres of certified organic grain with their sons, Peter and Daniel, in the Finger Lakes region of upstate New York. Their first certified organic wheat crop was in 1992. As they deliberately concluded the feed business, Lakeview Organic Grain, in 2024, Mary-Howell has returned to her first love. - food- as an educational instructor at New York Kitchen, a public/private facility that promotes New York beverages and agricultural products. Klaas enjoys researching Big Picture products, such as a farm-scale solar micro-grid and a local irrigation district. He is on the American Farmland Trust Board of Directors and several Cornell University advisory boards.
